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Preheat oven to 350°F. Boil pierogies as box directs. Melt butter in 12-inch skillet over medium heat; add red pepper slices and mushrooms. Cook, stirring frequently about 5 minutes or until just tender. Remove to bowl with slotted spoon. Add spinach and scallions to drippings remaining in skillet; cook about 3 minutes or until just wilted. Remove to bowl with vegetables.
Grease 3-quart casserole dish. Beat milk, eggs, salt and pepper in large bowl, until well mixed. Add vegetables, cheese and cooked pierogies. Pour mixture into prepared casserole dish. Bake 40 minutes, or until mixture is puffed and golden.
Prep time: 20 minutes; cook time: 40 minutes; serves: 6
Preheat oven to 400°F. Pat fish dry with paper towels. Coat a baking dish lightly with cooking spray. Place fish on a baking sheet; lightly coat fish with cooking spray, too.
In a small bowl, combine dill, salt, paprika and pepper. Sprinkle evenly over fish.
Bake at 400°F for 10 minutes or until fish flakes easily when tested with a fork or until desired doneness. Serve with lemon wedges.
Nutrition Facts per 3 oz serving: 132 calories), 8g Total fat, 15g protein, 150mg sodium, 10mg calcium, 0g carbohydrate, 0g dietary fiber
From Taste of Home, Mary Karkut